Tavuk Sis Chicken Skewers

Begin by patting the chicken cubes dry with paper towels. This helps the marinade adhere better and promotes better browning when grilled. Ensure all pieces are roughly the same size for even cooking.

In a large bowl, combine the plain yogurt, olive oil, tomato paste, minced garlic, sweet paprika, ground cumin, dried oregano, salt, black pepper, and fresh lemon juice. If using, add the grated onion. Whisk all ingredients together until you have a smooth, well-combined marinade.

Add the prepared chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for maximum flavor and tenderness. The longer the marinade, the better the taste.

If you are using wooden skewers, immerse them in water for at least 30 minutes before threading the chicken. This prevents them from burning on the grill. If using metal skewers, no soaking is needed.

Remove the marinated chicken from the refrigerator. Thread the chicken cubes onto the soaked wooden or metal skewers, leaving a small space between each piece to ensure even cooking. Do not pack them too tightly.

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes, until the chicken is cooked through, juicy, and has a beautiful char on all sides. An internal temperature of 74C (165F) indicates doneness.

Once cooked, remove the Tavuk Sis from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring the chicken remains tender and moist. Serve hot with pilaf, fresh salad, and warm pita bread.